TY - JOUR
T1 - Gluten-free spaghetti with unripe plantain, chickpea and maize
T2 - Physicochemical, texture and sensory properties
AU - Flores-Silva, Pamela C.
AU - Berrios, Jose De J.
AU - Pan, James
AU - Agama-Acevedo, Edith
AU - Monsalve-González, Adelmo
AU - Bello-Pérez, Luis A.
N1 - Publisher Copyright:
© 2014 Taylor and Francis.
PY - 2015/4/3
Y1 - 2015/4/3
N2 - The purpose of this investigation was to determine the physicochemical, textural and sensorial characteristics of gluten-free spaghetti elaborated with unripe plantain, chickpea and maize flours. Luminosity (L∗) of the uncooked gluten-free spaghetti was not significantly different from control sample, but in cooked spaghetti, L∗ value was different. The diameters of raw spaghetti (gluten-free and control) were similar, but lower diameters were determined in cooked gluten-free spaghetti; however, some composites had similar water absorption values. Gluten-free spaghetti had higher hardness, cohesiveness and chewiness than the control but had lower elasticity. The maximum peak viscosity was lower in the gluten-free spaghetti than in the control, and no breakdown viscosity was observed, although high setback viscosity was found. The overall sensorial acceptability was similar in the gluten-free spaghetti among the different formulations, but it was significantly lower than the control. It is possible to prepare gluten-free pasta with textural and overall acceptability.
AB - The purpose of this investigation was to determine the physicochemical, textural and sensorial characteristics of gluten-free spaghetti elaborated with unripe plantain, chickpea and maize flours. Luminosity (L∗) of the uncooked gluten-free spaghetti was not significantly different from control sample, but in cooked spaghetti, L∗ value was different. The diameters of raw spaghetti (gluten-free and control) were similar, but lower diameters were determined in cooked gluten-free spaghetti; however, some composites had similar water absorption values. Gluten-free spaghetti had higher hardness, cohesiveness and chewiness than the control but had lower elasticity. The maximum peak viscosity was lower in the gluten-free spaghetti than in the control, and no breakdown viscosity was observed, although high setback viscosity was found. The overall sensorial acceptability was similar in the gluten-free spaghetti among the different formulations, but it was significantly lower than the control. It is possible to prepare gluten-free pasta with textural and overall acceptability.
KW - Banana flour
KW - color
KW - firmness
KW - viscosity
KW - water absorption
UR - http://www.scopus.com/inward/record.url?scp=84921906133&partnerID=8YFLogxK
U2 - 10.1080/19476337.2014.929178
DO - 10.1080/19476337.2014.929178
M3 - Artículo
SN - 1947-6337
VL - 13
SP - 159
EP - 166
JO - CYTA - Journal of Food
JF - CYTA - Journal of Food
IS - 2
ER -